1. How to Brew Beer for Fun and Profit

2. Overview
1. Making the wort
2. Primary fermentation
3. Secondary fermentation
4. Bottling/Kegging

3. Equipment
• Large pot for boiling the wort
• Fermentation vessel(s)
• Airlock
• Hydrometer
• Thermometer
• Tubing
• Bottles or keg
• Cleaning supplies

4. Making the Wort
Wort is the name of the liquid that ferments into beer.
Shortcut Process:
1.Buy a malt extract from a brewing shop
2.Optionally add hops or grains
3. Boil the malt extract with water
The "all grain" process involves creating the equivalent of the
store-bought malt extract. Generally, the process resembles:
1.Soaking the grains prescribed in the recipe in hot water
2.The water is then "sparged", wherein the water is drained and
saved, and additional hot water is added.

5. Primary Fermentation
The yeast must be pitched into the wort so fermentation occurs.
First, the wort must be allowed to cool to 80f/26c, however.
Once the wort is ready, it is typically placed into the primary
fermentation vessel. The yeast is then added, and an airlock
attached.
Depending on the recipe, conditions or the brewer, a pre-
prepared starter yeast may be used. This involves introducing
the yeast to a sugary water solution so as to greatly increase the
yeast cells at the time of introduction to the wort.
This can speed the fermentation process, and can produce
better results.

6. Secondary Fermentation
Also known as conditioning the beer. This is an often an
optional stage, but can be required for many types of beer.
This involves removing the fermented beer from the primary
fermentation vessel into another vessel. The remainder of the
wort is left at the bottom of the primary fermentation vessel.

7. Bottling/Kegging
Once the beer is fully fermented and conditioned, it is then
bottled or kegged.
In both, one attempts to carefully transfer the beer into the
bottles/keg while disturbing it minimally.
If bottles are used, they must be kept in a dark area with stable
temperatures (65-70f) for three weeks to allow the carbonation
to fully occur.
If kegs are used, the keg is generally attached to a CO2
canister, and a regulator maintains a desired level for a period of
one week in order to carbonate the beer.